Ingredients

• 12 ounces salmon fillets
• 1 -2 teaspoon blackening seasoning, mix (I use Paul Prudhomme)
• olive oil
• 4 cups coarsley grated potatoes
• 2 eggs, beaten
• 1/4 cup self raising flour
• 1/4 cup sour cream
• 6 teaspoons grainy mustard
• 1 tablespoon chopped fresh chives
• salt
• fresh ground pepper
• 2 tablespoons olive oil
• 1/3 cup fat free sour cream
• 2 tablespoons mayonnaise
• 1 teaspoon prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon lemon juice
• 1 dash Tabasco sauce
• 3 -4 cups fresh Baby Spinach
• olive oil
• salt
• 1 dash red wine vinegar

Instructions

1. Combine sauce ingredients, whisk and set aside.

2. Prepare potato cakes in heavy large skillet using a scant amount of olive oil. Set aside and keep warm.

3. Season both sides of salmon fillets. Using same skillet drizzle olive oil. Sear fillets until just done, about 1-2 minutes per side. Remove and keep warm.

4. Using same skillet drizzle a scant amount of oil if needed. Cook spinach just until wilted, about a minute or two. Drizzle with vinegar and season with salt.

5. To serve drizzle sauce on plate, place spinach, then potato cake, then salmon.